Entree: Ethiopia – Somali Ethiopian – Baasto iyo Hilib (Somali-style pasta served with a spiced tomato and beef stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 12 oz (340 g) spaghetti
- 1 lb (454 g) beef chuck, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (33 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) paprika or mild chili powder
- 1/4 tsp (1 g) ground turmeric
- 1 tsp (4 g) sugar
- 2 cups (480 ml) beef stock or water
- 2 tbsp (30 ml) butter or ghee (optional, for finishing)
- 1/4 cup (15 g) fresh cilantro, chopped (optional)
- 1 tbsp (15 ml) lemon juice (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente according to package directions; drain, toss with a little oil and set aside.
2. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add the beef pieces and brown on all sides, working in batches if needed, about 5–7 minutes per batch. Remove browned beef and set aside.
3. Reduce heat to medium, add the sliced onion to the pot and sauté until soft and beginning to caramelize, about 8–10 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in tomato paste and cook 2 minutes to remove raw flavor. Add ground cumin, cardamom, coriander, paprika, and turmeric; stir to coat the onions and release the spices’ aroma, about 1 minute.
5. Return the beef to the pot, add the canned diced tomatoes, 2 cups (480 ml) beef stock or water, and 1 tsp (4 g) sugar. Bring to a simmer, reduce heat to low, cover partially, and simmer until beef is tender, about 45–60 minutes depending on the cut.
6. When the beef is tender and sauce has thickened to your liking, adjust salt and pepper. Stir in 2 tbsp (30 ml) butter or ghee if using for a glossy finish and 1 tbsp (15 ml) lemon juice if desired.
7. To serve, either spoon the beef stew over the cooked spaghetti or toss the spaghetti briefly with a few ladles of stew so pasta is coated. Garnish with chopped cilantro and serve immediately.